The Food and Drug Administration (FDA) publishes the Food Code which provides guidance on food safety, sanitation and fair dealing that can be uniformly adopted by jurisdictions for regulating the retail segment of the food industry. The model Food Code is the cumulative result of the efforts and recommendations of many contributing individuals, agencies, and organizations. Section 3-301.11 of ...

Background and Objectives: The aim of this study was to explore the food safety knowledge and behavior of housewives in the city of Tehran, Iran in 2015. Materials and Methods: In this qualitative study 12 Focus Group Discussions by directed content analysis method (n= 96), were conducted among the women who were responsible for food handling in their households in 10 health centers. Each se...

BACKGROUND With the increase use of convenience food and eating outside the home environment being linked to the obesity epidemic, the need to assess and monitor individuals cooking and food skills is key to help intervene where necessary to promote the usage of these skills. Therefore, this research aimed to develop and validate a measure for cooking skills and one for food skills, that are cl...

Qualitative and quantitative aspects of bacterial challenges that might be encountered in food are discussed with reference to recognized and relatively unrecognized hazards. Mechanisms of pathogenicity are reviewed and the populations at risk are noted. The bacterial content of food as it is served at table merits more study. The challenge of prevention by education is discussed. Indirect bact...

This section explores the changes in food safety practices among recent Chinese immigrants in Canada. Funded by the Public Health Agency of Canada (PHAC) (2009-2010), this section focuses on food safety practices in grocery shopping, food preparation/ cooking, food storage, and eating in restaurants. Based on data from a small-scale survey and two focus groups with recent Chinese immigrants in ...

BACKGROUND More than 200 students and teachers at a boarding school in Shanghai developed acute gastroenteritis in December, 2012. The transmission mode remained largely unknown. An immediate epidemiological investigation was conducted to identify it. METHODS Using a retrospective cohort design, we investigated demographic characteristics, school environment, and previous contacts with people...

Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome their instability, solubility, and handling...

background and objectives: the aim of this study was to explore the food safety knowledge and behavior of housewives in the city of tehran, iran in 2015. materials and methods: in this qualitative study 12 focus group discussions by directed content analysis method (n= 96), were conducted among the women who were responsible for food handling in their households in 10 health centers. each sessi...